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炒め物（小松菜と卵の中華炒め）｜ちゃらりんこクックさんのレシピ書き起こし

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Chara Rinko

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Ingredients

Komatsuna : 1 bundle
塩 : 小さじ1/2
卵 : 3個
熱湯 : 適量
(A) Water : 大さじ3
(A) Shaoxing wine : 大さじ1
(A) Chicken bone soup base : 小さじ1
(A) Oyster sauce : 小さじ1/2
(A) salt : 小さじ1/2
(A) sugar : 小さじ1/2
(A) Pepper : 少々
(A) Katakuriko : 小さじ1弱
ごま油 : 小さじ1
長ネギ : 10cm
ニンニク : 1片
油(卵用) : 大さじ2
油(茎用) : 大さじ1
油(仕上げ用) : 大さじ1

Time required

25minutes

Procedure

1) Prepare the Komatsuna 00:53
Cut off the base of the komatsuna and remove the string from the stem.
Cut the stems into 3-4 cm wide pieces and roughly chop the leaves.
Wash the stems and leaves separately and change the water 2-3 times.
Separate the stems and leaves and soak in water for 30 minutes.
2) prepare the material 04:36
Thinly slice the spring onion diagonally.
Coarsely chop the garlic.
Crack the eggs into a bowl and beat.
Drain the water from step 1 and add salt to the stems.
3) make seasoning mix 05:35
Put (A) in a bowl and mix.
4) 卵を焼く 07:21
Add oil (for eggs) and beaten eggs to a frying pan and heat while stirring.
Remove the eggs when they are soft-boiled.
5) 炒める 07:58
4のフライパンに油(茎用)、小松菜の茎を入れ、強火で炒める。
小松菜の葉を加え、鍋肌に押し当てながら炒める。
小松菜のカサが半分ほどになったら熱湯を加え、ザルに取り出す。
6) 炒め合わせる 09:49
Add oil (for finishing), green onions, and garlic to a frying pan, and fry over medium to low-medium heat.
Add in the order of 3, 5, and 4, and fry over high heat each time.
Add sesame oil, stir-fry, and serve on a plate.

Point

・By soaking the Japanese mustard spinach in water in step 1, the harshness, harshness, and odor are removed, and the texture is improved.
・Mix the eggs thoroughly. It is good to mix by tapping.
・Shaoxing wine can be substituted with cooking wine.
・By rubbing the stems with salt in step 4, the color becomes vivid and the smell of the soil can be removed.
・You can add ginger if you like.
・The combined seasoning contains potato starch, so mix well before adding.
・Add enough boiling water in step 5 to cover the Japanese mustard spinach.